Asparagus in Zabaglione: The Best Asparagus in Zabaglione Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Asparagus in Zabaglione

Serves: 6

(Asparagi allo Zabaione)
Category: Asparagus
Zabaglione is a fluffy egg custard that is usually served sweetened for dessert. In this case, the eggs are beaten with white wine and no sugar and served over asparagus. This makes an elegant first course for a spring meal. Peeling the asparagus is optional but ensures that the asparagus will be tender from tip to stem.

   1 1/2 pounds asparagus
   2 large eggs yolks
   1/4 cup dry white wine
   Pinch of salt
   1 tablespoon unsalted butter

Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!

Get more recipes like this:

Asparagus in Zabaglione is from the Cook'n in Italy collection. Click here to get this CD or download the recipes right now!

1 Trim off the base of the asparagus at the point where the stem turns from white to green. To peel the asparagus, start below the tip and, using a swivel-blade peeler, strip away the dark green peel down to the stem end.

2 Bring about 2 inches of water to a boil in a large skillet. Add the asparagus and salt to taste. Cook until the asparagus bend slightly when you lift them from the stem end, 4 to 8 minutes. Cooking time will depend on the thickness of the asparagus. Remove the asparagus with tongs. Drain on paper towels and pat them dry.

3 Bring about an inch of water to a simmer in the bottom half of a double boiler or saucepan. Place the egg yolks, wine, and salt in the top of the double boiler, or in a heatproof bowl that fits comfortably over the saucepan without touching the water.

4 Beat the egg mixture until blended, then place the pan or bowl over the simmering water. Beat with a hand-held electric mixer or with a wire whisk until the mixture is pale-colored and holds a soft shape when the beaters are lifted, about 5 minutes. Beat in the butter just until blended.

5 Spoon the warm sauce over the asparagus and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Sign up for our free monthly newsletter, with recipes, cooking tips and more!

Organize your recipes with the Cook'n
recipe software

Watch Our Online Demo!

Use this recipe program to Organize your own recipes
Search recipes in seconds with the Cook'n cookbook software
Easily Adjust recipe serving sizes
Do Daily and Weekly Menu Planning with ease.
Make grocery shopping lists with one click
Analyze recipe nutritional values with this nutrition software
Print recipes on 3x5 and 4x6 cards
Download recipes & shopping lists to your Palm®
Email recipes to friends & family
Import MasterCook® recipes

Piles of recipe cards in your drawer? Download the Cook'n Recipe Software today and get organized!
Cook'n Recipe Software
Regular Price: $99.95
Download: $79.95

CD: $79.95

Availability: Usually ships within 24 hours

Download the full version of the Cook'n Recipe Software right now! Includes over 300 of our best recipes.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us